Oatmeal Bread I Recipe - Allrecipes.com
Oatmeal Bread I Recipe
  • READY IN 1+ days

Oatmeal Bread I

Recipe by  

"Dough needs to rise overnight."

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Ingredients Edit and Save

Original recipe makes 3 large loaves and 4 mini loaves Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 day 2 hrs 45 mins

Directions

  1. Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
  2. Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
  3. Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
  5. Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2008

I've made this recipe twice, the first time I followed instructions and it was really good, but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat, and I used 3/4 cup rolled oats and 1/2 cup of steel cut oats for more texture. I also used slightly less molassas and substituted honey instead. DELICIOUS!!!

 
Most Helpful Critical Review
Jan 18, 2011

I am a bread baking fiend, and this one really fell a bit short in my book. First of all, it really, really needs more salt. Or, use a finer grain salt, like pickling salt. After I made this as it was, it had no flavor. Texture, yes. Egg sizes vary and you should try and use powdered eggs and cut the amount to one eggs worth. I would reccomend mixing 2 cups of flour with the warm wetworks and add the yeast. let it sit for about 20 minutes then start adding the rest of the flour. I make a lot of Rye and pumpernickel, and so the molasses concept didn't bother me. However, to speed the rising, I would definitely switch it to dark corn syrup or a honey mix. It make s a slightly lighter consistancy.

 
Aug 07, 2006

Great bread! Very smooth texture. I was very worried that it would be dense, but despite appearances, it was light and fluffy. Rose very well. It only took 3 hours to rise and then I had to take it out of the fridge because it was getting too big. I would advise letting it rise on a cookie sheet... there is no way it would have been contained in a bowl. Wonderful flavor. Quick oats worked as well as any. NOTE: The author does not recommend cooking time... this was done for me in 35 minutes. VERY HAPPY WITH THIS.

 
Jan 06, 2003

This bread was wonderful. Making it and letting it sit overnight was great. It was quick to put together in the morning. You need a very large bowl to have it sit over night. It really rises and needs lots of room. It is really a delicious bread.

 
Feb 01, 2008

The best oatmeal bread I have made! Based on an earlier review I was leary about the amount of molases so I went 50/50 molases and honey. To my taste the result was perfect. I made it into two very large sandwich bread loaves. The result a very soft, light, well textured sandwich bread.

 
Nov 04, 2008

Delicious bread, and this recipe is very adaptable! I like true whole-grain bread, so I only used one cup of white flour. Other than that I used a mixture of wheat flour, the oats, rye flour, and flaxseed meal. I also went 50/50 on molasses and honey. The result is a nice tender crumb, great for toast, and the overnight directions make this very easy!!!

 
Mar 30, 2009

It baked in 25 minutes, good taste and smooth texture

 
Aug 21, 2004

I got 3 9x5 loaves and one mini loaf. The bread is light and fluffy and tastes really good. This would make a good sandwich bread. It's pretty easy to make too; you just have to plan ahead a bit.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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